Mamas Frozen Peaches Food

MAMA'S FROZEN PEACHES

Steps:

• 1. Fresh peaches should not be mushy, or unripe, but they should be firm and ripe. Pick or buy your peaches when you are ready to work with them, and do them right away.
• 2. The method I use for Jams, canning and freezing of peaches is the "blanching" technique, which makes it very easy to remove the peel or "skin" from the peaches. First bring a pan of water to a boil. And get a second pan ready with cold water for shocking the fruits and stop cooking process.
• 3. Wash your peaches. Turn each peach upside down, use a paring knife to make a small "X" on the bottom of each peach (This helps to make peeling the skin off easier).
• 4. Put scored peaches into boiling water for about a minute.
• 5. Remove from the boiling water into a pan of very cold water (some people use ice water). This stops the peaches from cooking and helps cool them so they are easier to handle.
• 6. Remove "skin" of peaches by sliding them off with your hands (I sometimes use a knife to help slide the skin off).
• 7. Slice peaches in half and remove pits.
• 8. Cut peaches into desired size slices (about 1/4 inch thick for me).
• 9. Sprinkle Fruit Fresh over the sliced peaches. I sprinkle several times and stir gently after each addition. The Fruit Fresh keeps the colors and flavors of the fruit looking and tasting fresh!
• 10. Bring water and sugar to a boil, stirring until sugar is dissolved and syrup forms. I like to boil mine for about 5 minutes. Add either lemon or lime juice to the syrup.
• 11. Pour the syrup over the peaches and gently stir.
• 12. Sprinkle on more Fruit Fresh and gently stir.
• 13. Divide the peaches and liquid into freezer containers.
• 14. Put lids on containers. Let cool. Put into Freezer. *** Wait for a winter night. Snuggle by the fireplace with the kids... each with a spoon and a half pint container of my Mama's Frozen Peaches!
• 15. Frozen Peaches!
• 16. Frozen Peaches!
• 17. Gavin was ill... and I gave him a special treat... he was very happy! ox

BISQUICK PEACH COBBLER

Steps:

• Preheat the oven to 375 degrees F. Place the butter in a 12-inch round cast-iron skillet or a 9-by-13-inch baking dish and place in the preheating oven to just melt the butter, 5 to 10 minutes.
• Whisk the baking mix, milk, cinnamon and nutmeg together in a medium bowl. Toss the brown sugar and peaches together in a separate medium bowl and set aside.
• Remove the pan from the oven and swirl the butter or use a pastry brush to coat the bottom and sides of the pan, then pour the melted butter into the batter. Whisk until combined, then pour the batter into the buttered pan. Spoon the peaches and brown sugar syrup evenly over the top of the batter.
• Bake until golden brown and the peach juices are bubbling, 45 to 55 minutes.
• Let cool to room temperature before serving with ice cream.